Easy German-Cajun fusion from a Saints fan is the surest way to satisfy a Super Bowl party without spending too much time in the kitchen. Jumbo pack of Tums optional.

New Orleans chef Donald Link's German heritage shines through in this artery-displeasing Cajun combination of sausage, sauerkraut, and a beer. Sound like enough flavor for you? Not for the man behind Cochon, who adds apples to nudge the brine outta the 'kraut and poblano peppers to bring up the heat. Best way to get all the ingredients to play nice? Cook 'em down in Louisiana-brewed Abita beer, which is good enough to track down a case of in the case that you're rooting for the Saints in the Super Bowl. Which Link most certainly is: "This dish is as easy to prepare as it is to eat," he says. "I want to be watching the game without any distractions."

In your heaviest skillet, sear the sausages in the vegetable oil over medium heat until they begin to brown (probably about five minutes). Add the peppers and onions and keep cooking for maybe three more minutes. Add the 'kraut, mustard, diced apple, and the beer (slowly). Simmer for ten minutes tops — you're really just looking for the beer to reduce by at least two-thirds. And then you're looking to drink one.